Save on Pinterest

Garlic-Herb Roasted Chicken

Garlic and herbs roasting in and on the chicken make this roasted version so flavorful that you can eliminate the salt from the recipe if you'd like. The aroma from the oven while it's baking is tantalizing. —Cindy Steffen, Cedarburg, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 1-1/2 hours + standing
  • Makes
    8 servings


  • 1 roasting chicken (4 to 5 pounds)
  • 2 teaspoons each minced fresh parsley, rosemary, sage and thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 20 garlic cloves, peeled and sliced
  • 1 medium lemon, halved
  • 1 large whole garlic bulb
  • 1 sprig each fresh parsley, rosemary, sage and thyme


  • With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity.
  • Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string.
  • Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken.
  • Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings.
  • Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.
Nutrition Facts
3 ounce-weight: 163 calories, 6g fat (2g saturated fat), 67mg cholesterol, 289mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat.

Recommended Video


Click stars to rate
Average Rating:
  • Jon
    Oct 1, 2020

    I made this recipe for company tonight and I have to say it was absolutely disgusting. As it made it into a published cookbook, I trusted the recipe, but something told me not to trust 20 cloves of garlic plus another bulb in the cavity. I was right. Couldn’t taste any herbs, couldn’t taste chicken. All I could taste was garlic. Cindy, less is more when it comes to powerful stuff like garlic. I’d cut the sliced down to 6 cloves.

  • LPHJKitchen
    Jun 12, 2016

    This was very simple and delicious. I initially thought that 20 cloves of garlic sounded like a lot but it added just the right amount of flavor. The herb combination was very good as well. We served with some mashed sweet potatoes and okra! Also makes great chicken salad the next day with leftovers!

  • kmberly817
    Jan 25, 2014

    Awesome flavor.

  • lopezwr1ter
    Jan 23, 2013

    Very easy and very flavorful! It made the whole house smell wonderful. My husband and kids just loved it!

  • roamerat98
    Nov 17, 2012

    Absolutely delicious! I used dried herbs because I didn't have fresh herbs. I also stuffed the cavity with chopped onions, garlic, and celery. Again, delicious!

  • bandymandy
    Jun 15, 2012

    Super easy, juicy and delicious.

  • emeraldcooks
    Jan 30, 2010

    No comment left

  • kruggca
    Jan 24, 2010

    Very good. Our picky kids even ate it, though one said it was weird. That may be because I had a lime vs. a lemon, and used that. Also used a lot of dry herbs, as only had fresh parsley.